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Recipes

Buttercream Torte

Nov 22, 2016 | Pia Wiesen | Desserts

Fancy enough for a wedding, this cake is a showstopping finale to any meal.

Add some fresh chopped cilantro just before serving. Photo by Pete Paterson.

Moroccan Lentil Stew

Nov 22, 2016 | Tralee Pearce | Soups

Warm up to winter with chef Terry Doel’s Moroccan lentil stew.

Aria's lamb chops are served with sour cherry preserves. Photo by Pete Paterson. Styling Jane Fellowes.

Herb-Crusted Rack of Lamb with Sour Cherry Preserves

Sep 16, 2016 | Tralee Pearce | Main Dishes

Oh, and those leftover sour cherry preserves? Try with scones, pancakes or French toast.

Steelhead trout with seared dry scallops and “Deliciousness Slaw”. Photo by Pete Paterson.

Steelhead trout with seared dry scallops 
and “Deliciousness Slaw”

Jun 20, 2016 | Tralee Pearce | Food

Try this dish, built on the “Deliciousness Slaw” which helped her ace the Chopped Canada audition.

Wild Leek Soup

Mar 21, 2016 | Don Scallen | Soups

Please harvest wild leeks sustainably, taking only 5 to 15 per cent of a given population a year.

Pineapple Weed Tea

Mar 21, 2016 | Don Scallen | Drinks

Pineapple Weed is a member of the aster family, it is easily overlooked because it lacks petals.

Chorizo and Charred Asparagus Tacos. Photo by Pete Paterson. Styling by Jane Fellows.

Chorizo and Charred Asparagus Tacos

Mar 21, 2016 | Tralee Pearce | Main Dishes

Enter the charred asparagus taco, in which al dente shoots are at the centre of a big, complex bite.

Mix a half quantity of the ingredients into the ground pork and mix well. Once combined, add the rest of the ingredients until well mixed. Refrigerate overnight to develop flavours. Photo by Pete Paterson. Styling by Jane Fellows.

Chorizo Caseless Sausage

Mar 21, 2016 | Tralee Pearce | Main Dishes

Amp up the bite in this Mexican-inspired dish with an easy chorizo caseless sausage.

In a sauce pot, mix pickling spice, garlic, sugar, water and red wine vinegar. Bring to a boil. Remove from heat. Let cool for 5 minutes. Place red onions in a dish and pour pickling liquid over until just covered. Set the dish in the fridge for 10 minutes. Photo by Pete Paterson. Styling by Jane Fellows.

Pickled Red Onions

Mar 21, 2016 | Tralee Pearce | Sauces

A multi purpose condiment, great on salads, on the side or on Chorizo and Charred Asparagus Tacos.

Dice tomatoes, onions, jalapeño pepper, and mix in a bowl with cilantro. Photo by Pete Paterson. Styling by Jane Fellows.

Tomato Salsa

Mar 21, 2016 | Tralee Pearce | Sauces

Garnish for the Chorizo and Charred Asparagus Tacos.

Photo by Pete Paterson. Styling by Jane Fellows.

Chipotle Aioli

Mar 21, 2016 | Tralee Pearce | Sauces

Spread chipotle aioli on a tortilla to make the Chorizo and Charred Asparagus Tacos.

Mono Cliffs Inn’s Beer-Braised Lamb Shanks, cooking with Jeffrey Vandenhoek. Photo by Pete Paterson.

Mono Cliffs Inn’s Braised Lamb Shanks

Nov 25, 2015 | Tralee Pearce

With wintery classics such as the braised lamb shanks, there’s plenty of room to deepen and elevate flavours.

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